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Peri-naise is the famous creamy pink sauce from Nando's, the Portuguese chicken restaurant chain. They use it for burgers, in wraps, dipping fries and drizzling on rice and salad bowls. I'm sharing this recipe as the sauce for One Pot Nando's Portuguese Chicken and Rice which I also published today, but I also use it for tacos, burritos and quesadillas - to name a few! Here's the two ways I make it - one based on a homemade Peri Peri sauce (tastes a little "fresher"), and the other to make anytime using dried spices (more similar to store bought bottles).
View original recipe on recipetineats.comMix - For both versions, mix ingredients in a bowl and refrigerate for at least 30 minutes before using to let the flavours meld, if you can.
Use for burgers and wraps, dipping (like fries, crunchy tenders, popcorn chicken), drizzling on salad and rice bowls, poke bowls etc. See list of suggested recipes in post!
Storage - The Peri Peri Sauce version will keep 5 days in the fridge, the dry spices one will keep for at least a week. Not suitable for freezing.
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